Farfel

farfel a Jewish speciality which Claudia Roden (1996) describes as follows:

also called ‘egg barley’ pasta because the dough is formed into tiny barley-sized lumps, [it] is made by grating it through the thick holes of a grater, or chopping the dough, or rolling tiny bits between the fingers. This pasta is now mass-produced commercially in Israel. It is boiled, fried, or baked and served as a garnish for fried and roast meats, as well as in soups.